Quinoa and Roasted Vegetable Bowl

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, toss the vegetables, zucchini, pepper and carrot with the olive oil, paprika, turmeric, salt and black pepper.

   Bowl
3. 3
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 4
   Roast the vegetables, zucchini, pepper and carrot in a hot oven (200°C / 390°F) 25 minutes, turning once, until they are tender and turning golden.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 5
   Rinse the quinoa well in a fine sieve.

   Colander
2. 6
   Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.

   ⚙ SimmeringStovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 7
   Remove from the heat and leave the pot covered 10 minutes.
4. 8
   Fluff the grains with a fork and let cool slightly.
5. 9
   Divide the quinoa among bowls and top with the roasted vegetables.
6. 10
   Squeeze the lemon juice over the top, sprinkle with the parsley and serve.